リピ決定♪照り焼きチキン丼 
Teriyaki Chicken Rice Bowl with Soft-Boiled Egg
This is our family's go-to teriyaki chicken rice bowl topped with a soft-boiled egg. My husband and kids love it, and it's so easy to make—highly recommended!
Teriyaki Chicken Rice Bowl with Soft-Boiled Egg
This is our family's go-to teriyaki chicken rice bowl topped with a soft-boiled egg. My husband and kids love it, and it's so easy to make—highly recommended!
Cooking Instructions
- 1
Cut the chicken into 1-inch (2–3 cm) pieces. Season with salt and pepper, then coat lightly with flour.
- 2
Heat a frying pan over medium heat. Add the chicken and cook until browned. Flip the pieces, add the sake, cover, and steam for about 2 minutes.
- 3
Wipe off any excess oil with a paper towel. Add the sauce ingredients (mirin, soy sauce, sugar) and simmer over medium heat until the sauce thickens.
- 4
When the sauce is reduced and glossy, remove from heat.
- 5
To make soft-boiled eggs: Bring plenty of water to a boil in a small pot, then turn off the heat. Gently add eggs that have been brought to room temperature.
- 6
Let the eggs sit in the hot water for 14 minutes in summer or 15 minutes in winter, uncovered. Then remove them.
- 7
Scoop rice into bowls. Top with nori, teriyaki chicken, shiso leaves, soft-boiled egg, and shredded chili pepper, in that order. Drizzle with mayonnaise if desired, and enjoy.
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